Crispy Potato Salad

Crispy Potato Salad

Monica Bhide
Food Blogger
Monica Bhide

Yield: 4 servings



  1. Line a platter with paper towels, for draining the potatoes.
  2. Cut the potatoes into 1/2-inch dice.
  3. Place a deep skillet on medium heat and add the oil. When the oil begins to shimmer, add potato pieces, a few at a time. Fry for 5 to 6 minutes, till crisp and golden brown. Stir a few times while cooking to ensure the potatoes brown on all sides.
  4. Remove the potatoes from the skillet with a slotted spoon and drain on the paper towels. Continue till all the potatoes are cooked.
  5. In a large bowl, combine the potatoes, carrot, cucumber, corn, chile, lemon juice, sesame seeds, chaat masala (if using), and salt to taste. Mix well. Add enough warm water to loosen the salad and toss well.
  6. When you are ready to serve, sprinkle the salad with the black pepper, cayenne, and cilantro. Serve immediately.